A flavorful twist on the classic Italian pasta, this Aglio e Olio with Roasted Vegetables combines garlic-infused olive oil with perfectly roasted veggies for a wholesome and satisfying meal. Light yet rich in taste, this dish is ideal for a quick lunch or dinner. Packed with fiber, antioxidants, and bold flavors, it’s a perfect choice for healthy pasta lovers.
Preheat oven to 200°C and prepare vegetables (bell peppers, zucchini, cherry tomatoes).
Toss vegetables with olive oil, salt, and pepper, then roast for 20–25 minutes until tender.
Boil pasta in salted water until al dente. Reserve some pasta water.
Heat olive oil in a pan and sauté sliced garlic until golden.
Add red chili flakes and stir briefly.
Add cooked pasta and roasted vegetables to the pan.
Toss everything together, adding a little reserved pasta water if needed.
Garnish with fresh parsley and serve hot.
Spaghetti or pasta (200g)
Garlic cloves (sliced)
Olive oil (3 tbsp)
Bell peppers (sliced)
Zucchini (chopped)
Cherry tomatoes
Red chili flakes & salt
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